Pan-Fried Turkey Scallops with Citrus Honey Sauce & Potatoes with Nori

I got a great Readers Digest recipe book from the library the other day. It has huge pictures which = great recipe book. I tried 2 recipes from it tonight and there are a few more I plan on trying before this one goes back to the library.



Pan-Fried Turkey Scallops with Citrus Honey Sauce - under 300 calories

4 small skinless turkey breast steaks, about 4 ounces each (Save-On Foods had turkey that was already smooshed - it came 4 slices to a package)
2 tablespoons butter (margarine)
4 large shallots, thinly sliced (only had 3)
1 garlic clove, crushed
14 ounces thin green beans, trimmed (i used frozen)
2 tablespoons honey
Fresh-grated zest and juice of 1 orange
Fresh-grated zest and juice of 1 lemon
Salt and fresh-ground black pepper (no salt for us)

Put the turkey steaks between sheets of plastic and pound them to flatten to about 1/4 inch thick; set aside. (Again - skipped this step thanks to Save-On Foods)

Melt the butter in a large skillet over medium heat. Add the shallots and garlic, and saute until soft, but not brown, 2 to 3 minutes. Using a draining spoon, remove the shallots; set aside.

Put the turkey scallops in the pan, in one layer, and fry them 2 to 3 minutes on each side.

Meanwhile, bring a large saucepan of salted water to a boil. Add the green beans and boil until crisp-tender, 3 to 4 minutes. Drain and rinse briefly in cold water to stop the cooking; set aside and keep warm. (Or just microwave the frozen ones...)

Mix the honey with the orange and lemon zests and juices. Remove the turkey scallops from the skillet; keep hot. Pour the honey mixture into the skillet, return the shallots, garlic, and salt and pepper to taste. Bring to a boil and boil about 2 minutes, stirring constantly.

Arrange a mound of beans on each of 4 plates (2 plates and 2 lunch containers!). Place a turkey scallop on top of each mound. Spoon the sliced shallots and pan juices over.

Potatoes with Nori - under 200 calories

500g new potatoes (I put just enough for 2 suppers and 2 lunches)
2 tablespoons butter (margarine)
Grated zest and juice of 1 small lemon
1 sheet toasted nori, about 20 x 18 cm
2 tablespoons snipped fresh chives (had none of these)
Salt and fresh-ground black pepper (no salt for us)


1. Put the new potatoes in a saucepan, cover with boiling water, and bring back to a boil, over high heat. Boil until they are just fork-tender, 12 minutes. (I didn't do any of this 'already boiling water' stuff... just boil the potatoes. You know how.)

2. Reserve 3 tablespoons cooking water from the potatoes, then drain them and return them to the saucepan with the reserved water. Add the butter and lemon zest and juice. Turn the potatoes to coat them with the liquid.

3. Use scissors to snip the nori into fine strips. Scatter the nori over the potatoes and cover the pan. Simmer over low heat until the nori is soft, 1 to 2 minutes. Add seasoning to taste and sprinkle with the chives.

MY REVIEW: I loved this meal!! No complaints. It was the perfect size. The ingredients weren't exotic or expensive but it came out looking pretty fancy if I do say so myself. I wasn't expecting 4 smooshed turkey things in one tray so I got 2 trays - now I have 4 more in the freezer and can't wait to try this again. The potatoes were fabulous too. What a great way to use nori.

JASON'S REVIEW: I've never tasted potatoes like that before and they were good. The turkey was good.

Oh Jason and your creative adjectives.